Really awesome black bean burgers from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute cotija cheese for feta cheese.

  • Frogcake on July 26, 2024

    I made these burgers with one additional chipotle, double adobe, red pepper instead of poblano and a quarter cup of brown rice flour because I had only half a cup of panko. All in all, a delicious black bean burger perfectly crisped in a cast iron skillet. I would make these again!

  • wkhull on November 04, 2023

    I made these burgers with about 50/50 red bell and pepperoncini peppers instead of poblano. Pan-seared with a slice of cheese and served with some roasted red pepper fry dipping sauce (kitchn). They came out really good. I was impressed with how well they stuck together, which I too suspect is because of the bean baking method. Thought the seasoning was fine without adding salt (perhaps due the saltiness of the feta). Looking forward to trying this with other canned beans and nuts.

  • eliza on January 21, 2023

    Unlike the other reviewers, we weren’t crazy for these. I have another veggie burger that I much prefer (chickpea burgers), so that was part of it. We liked but didn’t love them. I might try them again with some of the suggestions in these comments.

  • mharriman on April 14, 2021

    I made half a recipe, three patties (saved one for lunch) for two of us, and even my husband, who’s not a veggie burger eater, loved it, commenting, “I’d like to have this again.” For us, the chipotle chili and one teaspoon of Adobe sauce elevated the flavor of the burgers. I added a simple avocado, chopped tomato, and fresh lime juice salsa (idea from My Fitness Pal recipe blog) instead of the suggested adobe chili mayo topping and eliminated the burger buns as well as the cheese. The result was a meaty tasting Southwestern burger. Served corn on the cob and salad as sides.

  • Oysterbee on May 09, 2018

    Great texture for the grill, they held together well. Flavor was a little bland. I will probably add more garlic, salt and corn.

  • Rutabaga on October 16, 2016

    These burgers do have great texture; they feel "meatier" than many bean burgers, maybe because of the trick of drying the beans in the oven. I was surprised how mild the flavor was, though, perhaps because I just used a pickled chipotle with a teaspoon or so of pickling juice instead of adobo sauce. Fortunately, this meant they were mild enough for my five-year-old to happily eat, while I could add hot sauce for some extra heat. I used the Vitamix to blend the burger mix, which pulverized some beans while leaving others whole, but that seemed to work out well. We topped them with more feta, tomato slices, and red onion.

  • Rinshin on June 09, 2015

    Very good recipe and very easy to make. I used Bufalo brand of Chipotle sauce instead of chipotle in adobo and it worked really well. This recipe needs fair amount of salt and it's important to salt/pepper and taste before adding egg to the mixture. My vegetarian guest loved it. I had this the 2nd day too and it's quite phenomenal. I did not notice the chunkiness from cashews that some were complaining about. Perhaps, I ground it more finely, but the texture was just perfect and taste excellent. Also, I had no problem with the amount of egg and mayo. I thought it was the right proportion. But, don't forget to salt!

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